FORMATION OF HIGHER ALCOHOLS BY WINE YEASTS AND RELATIONSHIP TO TASTE THRESHOLDS

被引：83
作者：
RANKINE, BC
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1967年 / 18卷 / 12期
关键词：
D O I：
10.1002/jsfa.2740181208
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：583 / &
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